Football jersey cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 250 g flour
• 3 tsp baking powder
• some lemon peel
• 1 kg nectarine(s)
• 600 g yogurt, Greek
• 400 g cream
• 150 g sugar
• 10 sheets of gelatin
• Lemon zest from an organic lemon

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 25 minutes

Nectarine yogurt slices, summer cake, refreshing, decorated as a jersey

Preheat the oven to 180°C (top/bottom heat). Set the baking frame to approximately 30 x 40 cm. Wash the nectarines, remove the stones, and cut into small pieces. Cream the butter with the sugar, vanilla sugar, and salt. Gradually add the eggs and beat for a few minutes until creamy. Combine the flour with the baking powder and lemon zest and stir in. Spread the batter on a baking sheet, add the nectarines, and press them in lightly. Bake in the preheated oven for 40 minutes. Remove from the oven and let cool. Do not remove the baking frame. Soften the gelatin according to the package instructions. Mix the yogurt with the sugar and lemon zest until smooth. Melt the gelatin over low heat, add a little yogurt, mix, then stir into the remaining yogurt and mix well. As soon as the mixture begins to set, whip the cream until stiff, fold in, and spread on the cake. Refrigerate for 3-4 hours to allow it to set. Remove the baking frame and cut the cake into a jersey shape. Decorate as desired.